Marionberry Lavender Scones

Berry week! It’s like shark week, except more delicious. But I swear to god it’s just as dangerous. At our berry picking expedition I was stung by a hornet, pricked with thorns, tripped over a vine and scabbed at least one knee.

The other weird thing about berry week is that it begins on Thursday, skips the weekend and then continues on Monday. It’s more a berry business days.

Our first recipe is for Marionberry Lavendar Scones, and now that the weather is cooling down a bit for most of us, why not bake a dozen on Sunday morning? Lavender always seems like a foofy kind of ingredient, only suitable for the kind of person that talks about the “legs” on wine and the hickory undertones of chocolate. But, really, it’s just a nice fragrant taste that is the perfect backdrop for sweet tart berries. If you can’t get your hands on any, try 2 tablespoons of fresh chopped rosemary instead.

Scones are kind of a pain in the butt if you’re making them into triangles, so just do the scoop and drop method with these. They’re light and crumbly like a scone should be, and the batter isn’t too sweet but the light sprinkling of sugar on the tops is a perfect little sweet roof to bite through. We had to trudge through the mud to get the last of the marionberries so they might not be available everywhere right now. In that case, you can’t go wrong with blueberries, blackberries or raspberries.

Thanks to my berry cohorts, Kimmy Kokunut and Veganknitting! In the next few days, their recipe for Blueberry Ginger Jam. Kimmy actually did most of the work for these scones, I just closely supervised.

Marionberry Lavender Scones

Makes 12 scones

1 1/4 cups almond milk (or your non-dairy milk of choice)

2 teaspoons apple cider vinegar

3 cups flour

2 tablespoons baking powder

1/2 cup sugar, plus extra for sprinkling

1/2 teaspoon salt

1/4 cup fresh culinary lavender, chopped

1/2 cup non hydrogenated shortening

2 tablespoons canola oil

1 teaspoon pure vanilla extract

2 cups marionberries, or berries of your choice
Preheat the oven to 375 F. Lightly grease a baking sheet or line with parchment paper. Measure out the milk and add the vinegar to it. Set aside to curdle.

Mix together the flour, baking powder, salt and sugar in a large mixing bowl. Add the shortening in small clumps, then use your fingers to cut it into the flour until it appears like small pebbles. (You an also use a food processor for this, but I prefer to use my hands.) Mix in the lavender.

Create a well in the center and add the soy milk, oil and vanilla. Mix with a wooden spoon just a bit, then add in the berries. Mix again until everything is moistened, but don’t overmix. A couple of dry looking spots are just fine.

Use a 1/4 cup measuring up to scoop the scones out on to the baking sheet. Spray it wth cooking spray first so that the batter comes out easier.

Sprinkle tops with a bit more sugar, then bake for 18 to 22 minutes, until tops are firm to the touch and lightly browned. Serve warm!

This looks like the perfect recipe to try out lavendar as a flavoring, which I’ve never tried before. Also, I have a problem whenever I make berry breads that the entire bread turns purple, but sometimes tossing the berries in flour before adding helps. (or maybe I’ve been overmixing?)

The VWAV recipe is 2 Tbl, I assumed we used that amount. These scones are amazing! I adore lavender and the flavor really came through. Fine, Emily, you can have credit for the scones, but without my lavender they wouldn’t have been as awesome. 😉

These look great! The elderberries in my yard are finally getting ripe and I think they will work well in this recipe. Are you using a commercial almond milk or homemade? I know the commercial ones usually have sweeteners and other ingredients (including more almond flavor).

Amazingly good! Out here in the middlewest, we’ve never seen a marionberry, but blackberries are ripe now. I used the rest of my backyard harvest, which was not quite enough, so I added a handful of alpine strawberries. Then, instead of using the lavendar, I substituted some “herbs de provence” which was chock full of lavendar, along with rosemary and thyme. Even so, these were the most amazing scones I’ve ever had. My teenage children liked them, too.
Thanks for sharing a great recipe,
indianagirl

I made these with native Juneberries (aka serviceberries, Amelanchier, sugarplum, etc.) and they were aMAZing! The frozen berries (from a bumper 2009) harvest worked quite nicely! Thank you for this recipe — and all the rest!

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I am growing organic English Lavender in my kitchen. Could I use that in this recipe–or, would it be smarter to substitute dried rosemary? I always want to bake with lavender, but don’t know where to find it.

[…] her book Vegan Brunch), a version of which also appears online in her Marionberry Lavender Scone recipe. Instead of marionberry and lavender, I added 1 teaspoon of cinnamon, the zest of 1 orange, and 1 […]

So great! I added blue poppy seeds. Next time maybe I’ll try some lemon something too? My batch actually made 18. and I used maple to cut out the sugar. And cuz I’m a freak i added up the calories and its like 146 per if anyone was wondering I used blueberries. Which is like super awesome. I don’t comment on anything ever… but this was really fun to make! Thanks so much!

[…] I won’t duplicate the recipe here for copyright reasons but it was a super simple mix of flour, salt, sugar, baking powder, olive oil, tomato sauce, and basil/rosemary. And scones are supposed to look all lumpy and asymmetrical, so I didn’t have to fuss over their appearance either. If you’d like to take a stab at another one of Isa’s scone recipes, I found this one online for Marionberry Lavender Scones. […]

I made these w/blackberries and rosemary. Delicious! I love your stuff. This week’s menu is all Vegan w/a Vengence. I’m looking for a good curry leaf scone recipe…anyone have ideas in mind: I’m thinking golden raisens, walnuts, masala mixture and curry leaf. Any other ideas, e-mail me, ileyanicole@gmail.com

[…] her book Vegan Brunch), a version of which also appears online in her Marionberry Lavender Scone recipe. Instead of marionberry and lavender, I added 1 teaspoon of cinnamon, the zest of 1 orange, and 1 […]

I made these today, and they were so delicious. I love lavender, and my BF who’s not crazy about “unusual” flavors didn’t seem to mind it at all.

Allison – as long as you keep the earth balance butter very cold, it shouldn’t be a problem. I’ve made a lot of scones like this – both vegan and non, and it’s a great soft biscuity texture, as long as you’re using shortening, or cold “butter.”

[…] used the recipe from Vegan Brunch, which you can find on the PPK’s website in a slightly different version. Instead of lavender and marionberry, I used dried bing cherries and almonds (1/4 cup of each). I […]

I just made these, and they smell delicious. I mostly followed the recipe (but using dried lavender) and subbing 2 cups spelt flour as I was almost out of whole wheat pasty. This must have been a huge mistake because my scones flattened out from the nice scoop shape that they previously were. Unless over mixing would have been the culprit?

I just made these and they are lovely. I substituted dried lavender for the fresh but they are a little heavy on the lavender. I used about 1.5 T. i think I would go for like 1 or a little less than 1 next time. Besides that they were awesome except for the fact that I dropped a tray on the floor 🙁
I like the idea of lemon and poppyseed. Would be a nice addition.

[…] sweet and not bad to look at either. I used Isa Chandra Moskowitz’s recipe in Vegan Brunch. This one from the Post Punk Kitchen would work great too sans lavender. And I did wash my strawberries. […]

I was reading though the comments and it was kind of unclear about whether the baking powder was a typo or not. I just put these in the oven with the 2 tablespoons of BP and THEN read the comments…now I am wondering about the BP. I did kind of wonder when I added it, like “whoa, 2 tablespoons is a ton, but hey, I’ve never made scones before and Isa has never let me down…”

[…] and amazing, Isa Chandra Moskowitz was my champion. The recipe I used was from Vegan Brunch, but this recipe from her website for marionberry lavender scones is very similar. These scones are scrumptious. For […]

YUM. Perfect!! These are our new favorites! Made the scones before reading the comments, and used two tbs dry lavender vs fresh so the lavender came through perhaps a little more loudly than need be. Wonderful, wonderful. thanks SO much!! Isa, you’re the best! i think I have all your books now, and I’m completely delighted to be cooking my way through “Isa Does It!”. I don’t adore them all, but I certainly adore many many of your recipes. And, I always love the “pre-ramble”. You’re the best. thank you1

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[…] on Sunday, but we still had about four cups of gorgeous berries, so I decided to make a version of these Marionberry Lavender Scones from Post-Punk Kitchen. Now, if you recall, I am not a good dessert maker, nor am I a good baker (except for my bread, […]

Just made these with black raspberries and blueberries i picked a few days ago. Utterly delish!
I used coconut milk and vegan spread, it was what i had. Also just 1 tbsp. Of lavendar, next time i will use more. Now if i can just stop at 3!